Modern Restaurant Management

JANUARY 10, 2022

It’s no secret that the restaurant industry has changed dramatically in the last two years. COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Although the pandemic will continue to change how we navigate the restaurant industry moving forward, many operators are looking to find their new normal and begin proactively investing in their success again.

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FreshCheq

JANUARY 12, 2022

Restaurants are more wreckful than restful. 91,800 injuries and illnesses occurred amongst American restaurant employees in 2018.

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Restaurant365

JANUARY 11, 2022

Restaurant manager logs are an invaluable tool for both in-store managers and above store operators. Both need a way to communicate what happens as part of a shift-to-shift handoff, as well as occurrences that may impact key performance indicators (KPI) and operational efficiencies. Store-level managers need to know what’s going on at their locations before they arrive for their shifts.

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Culinary Cues

JANUARY 11, 2022

The real question is: “Is it ever a good time to become a restaurateur?” The underlying answer stems from one simple word: “uncertainty”. Entering the restaurant business has always been like a non-swimmer jumping in the deep end of the pool and hoping that he or she will float. But now we can’t even be certain that there will be water in the pool. Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out.

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Speaker: Amanda Adams, Fractional CFO, CPA

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

2025

Modern Restaurant Management

JANUARY 13, 2022

Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Inefficient restaurants are usually the result of a combination of, if not, all of the following factors: Bad stock management and rotation. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management. This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket.

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Cheetah

JANUARY 13, 2022

Reading Time: 4 minutes. Restaurants, retailers and airlines have been using loyalty programs to drive revenue for nearly three centuries. From their humble, though ingenious, beginnings as copper tokens and stamps, through the era of credit card clubs, to today’s mobile apps, loyalty programs have become indispensable marketing tools. In the world where consumers are bombarded by options, competition is fiercer than ever. 3 rd party delivery apps, ghost kitchens and privately owned franc

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Hot Schedules

JANUARY 12, 2022

Blog. Back (Office) to the Future: The 4 Trends IT Leaders Need to Know. I f reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the restaurant back office is getting reinvented big time. From time and attendance advancements tracking the employee from clock-in to punch-out to POS analytics feeding corporate monthly location performance trends, there’s no doubt innovation will give restaurant groups insights and efficiency undreamed

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Modern Restaurant Management

JANUARY 12, 2022

The pandemic has challenged the relationship between restaurant operator and guest. Brands that have shifted to a more customer-centric approach have an understanding of loyalty as being earned and not sold. Modern Restaurant Management (MRM) magazine asked Suzi Tripp, VP of Insights at digital transformation firm Brooks Bell how restaurants loyalty programs are evolving and the importance of having a head of loyalty who understands why people buy, how they buy and how often they buy.

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Sculpture Hospitality

JANUARY 13, 2022

Dead stock , also known as inventory obsolescence, is surplus inventory that your bar is not likely to sell in the foreseeable future. It is something that every bar inventory manager will have to deal with, and can be a drain on storage space and resources.

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Bar Inventory Management Management 138

Restaurant365

JANUARY 13, 2022

A new year always brings about opportunities for change. It’s a time for reflection on the past and an opportunity to gain inspiration to do better in the upcoming year. As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022.

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Advertiser: Paycor

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Hiring

EATER

JANUARY 11, 2022

MSPT/Shutterstock. Filed by two women of color who formerly worked at the FeedFeed, the lawsuit alleges a hostile work environment, unequal pay, and “horrific mistreatment” Even if the FeedFeed cooking website and social media accounts are unfamiliar to you, its aesthetic has surely infiltrated your Instagram or Pinterest: endless pictures of glimmering pasta and molten cheese pulls, all under the #feedfeed hashtag, which has collected more than 19 million photos on Instagram.

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Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

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Ken Burgin

JANUARY 10, 2022

It’s more important than ever to keep in touch with your customers – promoting delivery, reminding them about new opening hours, publicising events or just a friendly message to the community. Social media has its place, but email and SMS are much more direct and under your control – they’re not subject to the whims of Facebook formulas or Instagram algorithms.

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Sculpture Hospitality

JANUARY 10, 2022

Optimizing your ordering process is critical to ensuring that your bar or restaurant has the inventory it needs to meet demand. It also helps minimize the risk of surplus and dead stock , which can lead to profit losses.

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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

Beverage

EATER

JANUARY 12, 2022

The New York Times credits the “Fixer Upper” star for this transcendent peanut butter and chocolate combination, but both the comment section and Gaines herself say otherwise It is important that I begin by assuring you that Joanna Gaines’s brownies are delicious. More than delicious, actually, they are perfect. Like some of my favorite pastries, they benefit from a slight chill, which in this case further defines the layers; the frosting becomes like a hardened chocolate shell, the peanut butte

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Modern Restaurant Management

JANUARY 14, 2022

In mid-December, a story went viral on Twitter across the pond about a customer being refunded by a food delivery service after complaining that the “four milkshakes, a cheesecake and an ice cream” they had ordered from a Manchester restaurant were “too cold”, as reported by Manchester Evening News. The restaurant owner turned to the media as he felt he had to speak up against the “spate of suspicious refunds” he had been experiencing, with seemingly legitimat

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Lady Boss Blogger

JANUARY 10, 2022

Have you been thinking about starting your own online courses but are not sure where to start? Have you heard of Teachable or Thinkific? Teachable and Thinkific are both platforms that help you build and operate your own online courses. However, both sites are incredibly similar. So, if you need to pick one to launch […]. The post Best Place To Easily Create A Course: Thinkific Or Teachable appeared first on LadyBossBlogger.

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Operations 148

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 Gt of CO2e annually, accounting for 8% of GHG emissions. This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Around 1.4 billion tons of food is wasted across the globe every year, which represents nearly 1/3rd of global food consumption.

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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.

Small Business

EATER

JANUARY 10, 2022

Brandon Bell/Getty Images. On TikTok, users turn fast-food workers into content through viral stunts or videos designed to shame their behavior. Can we just not? At this point, it happens practically weekly. A video of a food worker or restaurant patron doing something ostensibly (or obviously) bad takes over TikTok, inspiring hearty debate over whether or not the particular behavior was appropriate.

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Modern Restaurant Management

JANUARY 11, 2022

Supply-chain management has always been a pain point in the foodservice industry, even in pre-pandemic times. But these days, between labor shortages and challenges in the shipping industry, staff is scrambling just to keep day-to-day operations running smooth. And with a lack of visibility into the supply chain, teams are left to guess on shipment and pick-up timing for critical supplies, including beverage-grade gas.

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Sling

JANUARY 14, 2022

If you want to get a more accurate picture of your employees’ work hours, save on labor costs, and prevent “buddy punching” and other forms of time theft , consider implementing a mobile time clock app. These apps harness the power of Wi-Fi and the ubiquity of mobile devices to create a unique timesaving tool for companies large and small. To help you find the right software for your company, the experts at Sling have created a list of the best mobile time clock apps for businesses of all sizes.

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Restaurant365

JANUARY 13, 2022

A new year always brings about opportunities for change. It’s a time for reflection on the past and an opportunity to gain inspiration to do better in the upcoming year. As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022.

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Advertisement

Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.

Food

EATER

JANUARY 10, 2022

Getty Images/Johner RF. Whether it’s sold as “wellness” or a new year’s “reset,” diet messaging is pervasive in January. Registered dietician Christy Harrison explains how to survive it. Once the clock strikes 12 on New Year’s Eve and the champagne flutes are cleared, there’s almost an immediate shift in mentality. After the decadence (and stress) of the holidays, millions of people resolve to create better versions of themselves, most often in a way that involves losing weight.

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Modern Restaurant Management

JANUARY 14, 2022

Following an expedited hearing on January 7, 2022, the United States Supreme Court granted a petition for stay of enforcement of OSHA’s COVID-19 Vaccination and Testing; Emergency Temporary Standard that would have been imposed on employers of 100 or more employees. This stay is, in effect, injunctive relief pending disposition of the numerous businesses, trade groups, and non-profit organizations’ consolidated petitions for review in the Sixth Circuit Court of Appeals.

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Blue Orbit Restaurant Consulting

JANUARY 11, 2022

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting So far, 2022 feels like quicksand. Stocks are frowning, my crypto wallets are shrinking into a pile of worthless electronic blips, mask mandates are back, restaurants are asking for government assistance, and Russia seems poised to invade Ukraine. Last year at this time we felt … Optimism is Worth the Effort Read More ».

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Restaurant365

JANUARY 12, 2022

Higher minimum wages, combined with the labor shortage are stretching restaurant labor budgets to a near breaking point, requiring you to optimize your restaurant labor costs now more than ever. Using your labor dollars as efficiently as possible is critical to your bottom line. Using intraday polling, you can leverage data from your integrated POS system to make informed, same-day labor adjustments.

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Advertiser: Paycor

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Future Food

JANUARY 13, 2022

When Pleasure Turns To Pain For Hospitality Owners, Staff & Customers. Eating and drinking is “One of Life’s Pleasures” and it’s always much better when you’re eating and drinking with family and friends in one of your favourite cafés, bars or restaurants. However, due to the recent resurgent increase in Covid-19 numbers there are many factors disrupting so many aspects of our lives, especially during the first few weeks of summer when all we want to do is catch-up with family and friends an

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Modern Restaurant Management

JANUARY 11, 2022

This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With the beginning of the 2022 year, it is appropriate to look at the impact and potential implications of new and pending regulations and legislation.

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The Restaurant Times

JANUARY 13, 2022

After more than two years of unprecedented disruption, 2022 is shaping up to be another exciting and unique year for the food and beverage industry, with consumers demanding adventure and experience on the one hand, and businesses focusing on transparent industry practices and innovations that reduce waste, save water and minimize environmental impact on the other.

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Aaron Allen & Associates

JANUARY 12, 2022

Restaurant venture capital is starting to take on a new meaning. While it may refer to the early financing of a restaurant (or chain), more recent trends and activity have evolved to the term being primarily focused on foodservice technology investments. We are currently in the bronze age of restaurant technology, and the golden age is about to come.

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Speaker: Joe Sharpe and James Carlson

Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.

Management